Published recipes can now be copied as text from the recipe details page, making it simple to share or save recipes anywhere. Recipes may be copied as plain text or in Markdown format.
To demonstrate, here is a recipe for Mexican Hot Chocolate Ice Cream (a favorite of mine):
- 420 g Whole milk
- 320 g Cream, heavy
- 35 g Skim milk powder
- 65 g Granulated sugar
- 60 g Dextrose
- 25 g Fructose
- 100 g Guittard Cocoa Powder (Or other high quality dutch cocoa)
- 25 g Kahlua (For softness and to boost chocolate flavor)
- 4 g Cinnamon
- 0.8 g Cayenne
- 1.4 g Salt
- 10 g Pure vanilla extract
- 1 g Guar gum
- 2 g Sunflower lecithin